Calling all cookie lovers! Do I have a cookie for you. These Peanut Butter and Nutella Cookies are nothing short of fabulous. They are moist and flavorful, not dry like many peanut butter cookie recipes I've tried. And the combo with Nutella is amazing. I love Nutella. I really discovered it studying abroad in Jerusalem. I ate it every day with apples or bread... can you imagine? It's amazing I didn't gain a hundred pounds! I've now backed off on my insane intake, I still love the stuff. I like experimenting with it, and I've got a few other good recipes in the works. I had to make these cookies a few times before I got it right, and believe me... they are now just right!
Peanut Butter & Nutella Cookies
Author:
Ingredients
- 1 cup butter (2 sticks) room temperature
- 2/3 cup peanut butter (creamy or crunchy - I like crunchy)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 2/3 cup flour
- 2 tsp baking soda
- 1 tsp salt
- heaping 1/3 cup Nutella
Instructions
- Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.
- Combine flour, baking soda and salt and add to butter mixture.
- Add Nutella in dollops over the top of the dough.
- Use a butter knife to swirl the Nutella through the dough. Do not over mix.
- Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella.
- Bake at 350 degrees for 8-10 minutes. Bake until slightly brown at edges.
- Let cool a few minutes on cookie sheet before transferring.
yummm, these sound amazing!
ReplyDeleteSoda? Baking soda or soda pop? These sound WONDERFUL!!!
ReplyDeleteThese cookies combine two of my favorite ingredients!
ReplyDeleteShut the front door! Definitely want to make these!
ReplyDeleteI'm making these tonight!
ReplyDeleteThank you for the great recipes I have been getting. I don't even put this on my e-mail, but I love it. I also even liked hearing about your family. I have tried making your recipes and love them. I am 70 years old, don't cook a lot, but I have to try a lot of them. Thank you so much
ReplyDeleteThese sound amazing, my Dad's working today so I have the day to myself to bake. Suffice it to say he'll be coming home to some delicious surprises. Can't wait to try some of your recipes Miss!
ReplyDeleteLooks Yummy...... Great blog and recipes :)
ReplyDeleteHow much dough do you put down for each cookie
ReplyDeleteWhile these turned out magnificent, this recipe is not very clear. For those confused, like I was... I used baking soda (not soda pop). Put dough in fridge BEFORE placing it onto the baking sheet. Then measured these out in 1 tablespoon proportions which resulted in a decent size cookie. I also added chopped cashews to half my batter to try, and the cookies with cashews were so much better! I highly recommend! Nice saltiness to add to all that sweetness.
ReplyDeleteReally? Anybody who actually puts soda pop into these cookies needs to just give up baking forever...geez
ReplyDeleteAndy, I never measure, but I would guess that I usually spoon out 1.5-2 tablespoons of dough for each cookie. If I feel like a small cookie, I'll do 1 tablespoon occasionally.
ReplyDeleteMelissa, cashews sound great! I updated the recipe to make it more clear. Thanks for the feedback. And I'm so glad you liked the cookies!
ReplyDeleteJennifer,
ReplyDeleteDefinitely baking soda! I updated the recipe to clarify this. Hope you make the cookies and like them!
While these look absolutely wonderful to me, please be careful who you serve them to. My son is allergic to hazelnuts (well, all tree nuts) and if he saw these, he would be all over them because it looks like chocolate. Luckily (?) he has an almost immediate reaction (tingly lips) and would likely realize something was up and stop eating it. Most of the time eating cookies/cakes with nuts is easy, because you can see the nuts, with Nutella--it looks like chocolate.
ReplyDelete[...] Peanut Butter and Nutella Cookie Recipe This is a recipe for amazing moist peanut butter cookies with swirls of nutella. [...]
ReplyDeleteHow many cookies does this recipe make? Looks delicious!
ReplyDeleteIt made about 3 dozen cookies for me.
ReplyDeleteI made these and they are delicious; they melt in your mouth! Thanks for sharing the recipe. Mine definitely did not look like yours in the photo above--they were all dark, without the marble-ized effect. And they also spread out very thinly, but that didn't affect the taste. I will be adding these to my Christmas cookie repetoire. Thanks again!
ReplyDeletehow many does this make?
ReplyDeleteBetty, it made about 3 dozen cookies for me.
ReplyDeleteStefani,
ReplyDeleteIf your cookies were all dark, it probably just meant that the nutella got mixed in a too much. It's like you said, it still tastes great but you don't get the marbled effect. If you want the marbled effect, just drizzle or dollop the nutella on top of the soft dough, and then just pull it through with a butter knife just enough to turn the dollop into a streak through the dough. Does that make sense? You then chill the dough to help harden the nutella for baking. If you want the cookie to be thicker, you can try adding 1/4-1/2 cup of flour. These cookies were on the thin side for me, too, but I liked it. So glad you like them too!
This may be a silly question but what type of flour should I use? I assume all purpose, but because I'm typically not a baker...I'm clueless! Help! I'm making these for a very special, Nutella loving, group of people! :))
ReplyDeleteHi Lindsey,
ReplyDeleteGreat question. It's so fun that you are getting into baking. These cookies are amazing. Your nutella lovers with gobble them up. So as a rule of thumb, if recipes don't specify, the flour is all purpose flour. Let me know if you have any other questions!
I made these the other day and thought they were amazing! They certainly are just right! :) I'm going to post about how good they are and link back to you soon - thanks so much for sharing!
ReplyDelete[...] best peanut butter cookie we have ever had. This is yet another jewel I found on Pinterest, via The Sisters Cafe – go check them [...]
ReplyDeletethese are delish! baking right now, I can't keep my fingers out of the dough!
ReplyDeleteI tried to make a gluten free version of these, and they kind of failed and came out all wonky, but they still tasted absolutely delicious that it didn't really matter! Thanks for this!
ReplyDeleteThese came out really tasty. I think next time I'll add more nutella so the marbling is more present in all the cookies, but they taste great. Thanks!
ReplyDeleteIf you make cookies a lot, I would TOTALLY recommend a cookie scooper! perfect sized and shaped cookies EVERYTIME! One of the most used tools in my kitchen, don't know what I would do without it! Mine is amazing, its an older version of these...http://www.bakingshop.com/equipment/scoop.htm But pampered chef has them as well http://www.pamperedchef.com/ordering/category_details.tpc?code=BK&id=122&parentCatId=122&parentId= Also, even wal mart!
ReplyDeleteI would really like to make these and send them to some friends in Florida who love chocolate and peanut butter desserts. But do you think they'd hold up in the mail? I'd be mailing them from New Hampshire.
ReplyDeleteHi Hillary,
ReplyDeleteThese cookies are definitely on the soft side. I would think that would keep them from going stale in the mail, but it may make them fall apart more easily, too! Although, you could just tell your friends if they arrive in pieces to eat them over ice cream. Or better yet, scoop the ice cream onto a bed of crumbled PB Nutella Cookies and drizzle with Chocolate Truffle Sauce! Oh man, now I've got a craving. :)
these are in the top 3 cookies I've ever eaten in my entire life. these are absolutely unreal. delish. thank u
ReplyDeleteI just made these. I didn't have any regular white flour so I used whole wheat flour instead. They came out pretty good! I can imagine that with regular flour they would be completely amazing! I'm still about to eat them all though. :-)
ReplyDeleteI just put a batch of these in the oven... I didnt think they were going to make it to the oven...LOL but they did, barely
ReplyDeleteThese look fantastic! I'd like to make them without peanut butter for someone who has a peanut allergy... Should I just replace the peanut butter with extra Nutella or would this make it too runny? Maybe compensate by ading a little extra flour and less sugar since the nutella is sweeter than the peanut butter? Any suggestions are appreciated! Thanks in advance!
ReplyDeleteOuch, these did not turn out for me at all! The first two batches were extremely thin...basically transparent. They tasted okay but were very oily. We followed the recipe exactly but ended up having to add about another cup of flour to the third batch. The third batch looked perfect except for the weird grayish color from having mixed in the Nutella fully by this point. However, they were still very greasy. If I make these again, I will definitely have to cut down on the peanut butter and Nutella some.
ReplyDeleteThese were the best cookies I have ever made in my life. But then again, I'm only 17. The dough was just the right consistency. I was able to make almost 6 dozen cookies with this recipe. I shared them with everyone and everyone LOVED THEM. Thanks for the recipe!!!! I will DEFINITELY be making these many many more times.
ReplyDelete[...] I can only hope that 19 November will quickly come so that I can start baking all these lovely goods I can only feature on this blog Oh well, the worst will definitely pass by quickly enough… Until then, though, posting recipes will have to suffice, even if I slowly lose any free time to do so, haha! This recipe was taken from thesisterscafe [...]
ReplyDeleteI made these cookies, which they are delicious, but they are a little flat. I put in all of the ingredients so I was just wondering if this is how they are supposed to turn out?!
ReplyDeleteThis might seem like a silly question, but when you scoop out the dough, do you roll it into a nice ball or do you just scoop it / plop it directly onto the cookie sheet? I'm buying a jar of nutella tomorrow to make banana-nutella muffins, and since the nutella will be right there, I can't wait to try these cookies out too!!
ReplyDeleteYOU HAVE TO BE CAREFUL IF SOMEONE HAS A PEANUT ALLERGY. THEY MAY ALSO HAVE AN ALLERGY TO OTHER NUTS AND NUTELLA IS MADE WITH HAZELNUTS.
ReplyDeleteThanks I'm making these cookies soon I'm only 15 but I love cooking for my family and this will be a perfect desert
ReplyDeleteMy nine year old made these tonight with just a little bit of help. They were delicious. Thanks for sharing this tasty treat!
ReplyDeleteJuliet,
ReplyDeleteI formed mine into rough balls (not perfect but formed). Let me know how your cookies turn out! PS Your banana-nutella muffins sound amazing.
Amanda, these cookies are on the flat side. You can add 1/4 cup of flour to the dough or more depending on how puffy you like them. However if you add too much flour it will start to affect the flavor.
ReplyDeleteJoyce,
ReplyDeleteJason and you rock! I love young cooks. And I'm so glad you loved these cookies. They are one of my very favorites too!
I am making these cookies after my 26 year old son found your web site. He has is not letting up on these lovely jewels. What I am trying to say is he is looking over my shoulder and telling me to COME ON MOM MAKE THE COOKIES! So here is a site that has my grown -up son salivating. Look out oven here I come.
ReplyDeleteThis recipe is amazing! Just this morning my Grams was telling me how I was too old to be eating Nutella (I'm 23) and that it was for little kids. I made these for her, and now she's asking if Nutella is just a good on toast! This is definitely a keeper. Thanks a bunch!
ReplyDeleteHello. Just wanted to say I love this idea and they look amazing. Can't wait to bake them and was wondering if you think using butter flavored Shortening would also work instead of the butter? Thanks!
ReplyDeleteSamantha,
ReplyDeleteI'll bet shortening would work. I'm just biased because I just love butter, so I like cookies with butter way better. Shortening would probably result in a puffier cookie though if you like that. Hope you like the cookies!
Tried them with the shortening and they turned out amazing. Still had that rich butter flavor. They were thin with crispy outside and a wonderfully soft inside. Again I say AMAZING! Thanks so much for this wonderful recipe.
ReplyDeletebahaha. agreed.
ReplyDeleteThese would have been awesome last year when I was craveing nutella ( only thing I craved while pregnant) after 2 months of nutella on bread you tend to get bored I tried a hole bunch of stuff but nothing every turned out. I'm going to try these :)
ReplyDeleteYum! Going to try these today. Question: can I freeze the dough? I have some Nutella that is about to expire and I thought this would be a great way to use it up quickly, but I'd have to make a bunch of dough. Thanks!
ReplyDeleteI have never tried to freeze this recipe specifically, but I can't think of why it would not freeze well. I freeze cookie dough all the time, and I've never had a problem. I either freeze them in a log with seran wrap, so I can just slice off dough for cookies when I want. Or I roll the dough into balls and freeze it that way. Stop by after you freeze and bake to let us know how it goes!
ReplyDeleteThey cooked up great after freezing! I just froze them in scoops. I did let them soften up a bit before putting them in the oven; just took a few minutes. Thanks for the great recipe!
ReplyDeleteHey! Me & My boyfriend were going to make these tonight but I was wondering what type of butter you used? salted or unsalted?
ReplyDeletethanks
-Katie Magno!
Not very good cannot taste Nutella at all.
ReplyDeleteI too did not taste the nutella very much. I triple checked what I did and followed the recipe. Has this happened before when you have baked the cookies Mindy?
ReplyDeleteShould the brown sugar be packed or no?
ReplyDeleteI know I already emailed you back, Katie, but I thought I would post on here that the butter I used was salted. However, I doubt it would make that much of a difference if you used unsalted in this case.
ReplyDeleteRaiderfav and Ladyls11,
ReplyDeleteI can taste the Nutella for sure when I bake these cookies, but it doesn't over power the peanut butter. I don't overmix the Nutella in though. You can tell by my picture that I gently swirl the Nutella into the dough so I end up having almost ribbons of Nutella through the cookie. So it is almost like fudge ripple ice cream... not every bite has the nutella in it, just if the bite has a ripple. Does that make sense? Still, if you like more Nutella, than by all means add more! It won't mess up the cookies.
PS Ladyls11, as a general rule, you should always pack the brown sugar unless otherwise specified. Hope this helped!
Wow! These are in my oven right now. All I know is this is the best cookie dough I have ever tasted! AMAZING! Can't wait to gobble these up with my little ones today!
ReplyDeleteIs this recipe for high or low altitude? May be the problem for some of the people that wrote comments about the thickness of their cookies! Can't wait to try them!
ReplyDeleteJust made these - no problems with them being too flat. I got almost 6 dozen!! and I made them in teaspoon scoops (just a spoon, didn't round them out). THey came out perfectly and will be delivered later this week to lots of lucky neighbors and friends. Thanks for the great recipe!
ReplyDeletebest cookies ever!
ReplyDeleteI made these for a Christmas party last night and they were all gone within an hour. They came out absolutely perfect!
Can you please tell me how many dozen this makes? Thank you!
ReplyDeleteThis recipe makes about 3 dozen cookies for me.
ReplyDeleteThis were really good, they even looked like the picture. Thank you for sharing!!!
ReplyDelete[...] Butter Nutella Swirl Cookies (from The Sisters Cafe) Makes about 3 dozen 1 c. butter (2 sticks) room temperature 2/3 c. creamy peanut butter 1 c. sugar [...]
ReplyDeleteHow many cookies does this make?
ReplyDelete[...] the subject heading, “The cookies that will make you weep. In deliciousness.” Featuring Nutella and Peanut Butter in holy wedded bliss, they were as good as advertised. I couldn’t help but throw these into [...]
ReplyDeleteWOW. Best cookies ever! I didn't do a very good job of swirling the nutella, but even the plain peanutbutter cookies were the best peanutbutter cookies ever. I love the nutella peanutbutter combo, these cookies are fantastic. Thanks for the recipe, I will definitely make these cookies again :)
ReplyDeleteHi Katie,
ReplyDeleteThis recipe made about 3 dozen cookies for me. Hope you like them!
Hi Jodi,
ReplyDeleteI do live at high altitude (approx 5000 feet). However, this cookie is a flatter cookie... as pictured. It isn't flat flat, just not puffy. Does that make sense? (:
LOL Agreed!
ReplyDelete[...] a couple of the boys I watch over I thought I’d make them a New Years Eve snack. I found a recipe online for some cookies, but oh my waist line, I couldn’t bare to make them. I wrote the recipe [...]
ReplyDeleteI'm making these right now, my first batch I had to leave in for 15 minutes :-)
ReplyDeleteHi Teresa! Nope, it's just peanuts. But good advice in general! :)
ReplyDelete[...] glad to have found this Chowhound discussion after realizing—well into a batch of Peanut Butter-Nutella Cookies—that the Spouse used the last two eggs this [...]
ReplyDeleteHi, I plan on making these tonight and I just wanted to know with the flour, is it TWO 2/3 cups of flour or two AND 2/3 cups of flour?
ReplyDeleteThese are one of the best cookies I have ever eaten. Very easy to make.
ReplyDeleteFound your recipe on Pinterest. & made it last night..So yummy. Everybody in my family loves them.. Thank you
ReplyDelete[...] were a huge hit at our house, and I don’t even care for Nutella! You can find the complete recipe at this site, but here’s the basics with *additions from [...]
ReplyDeleteIf it were TWO 2/3 cups that would equal one and 2/3 cups of flour if you do your math. When cooking/baking they just write in the amount that you actually need. So that it's not complicated. So, you would add the amount of flour that was actually written in the recipe, which is TWO and 2/3 cups of flour.
ReplyDelete[...] Recipe adapted slightly from The Sisters Cafe [...]
ReplyDeleteJust made these for the first time and it definitely will not be the last!! So yummy, I'm having to will myself not to eat them all as soon as they come out of the oven! :)
ReplyDelete[...] Peanut-butter-Nutella cookies: I made these to bring along with us, and they got rave reviews all around! [...]
ReplyDelete[...] thesisterscafe.com via Mandy on [...]
ReplyDeletethis recipe is being featured today on my blog smallfineprint.com
ReplyDeleteI'd love for you to come link up any other creations you have at my linky party going on right now
Mandy
These look really cool and intresting :) but I don't have nutella to try it :/
ReplyDeleteyummy! will they keep?!
ReplyDeleteSarah,
ReplyDeleteThese cookies never last more than a 1-2 days before they get eaten up at my house, but I have frozen them.. and they freeze awesome!
These cookies are AMAZING!!! And that's putting it lightly ;)
ReplyDeleteHow many does this recipe make for, like, the average size cookie?
ReplyDeleteI'm really impressed along with your writing skills and also with the layout on your weblog. Is that this a paid topic or did you modify it your self? Either way stay up the excellent high quality writing, it is rare to see a great blog like this one nowadays..
ReplyDelete[...] Source [...]
ReplyDeleteMaking these for my favorite chocolate/peanut butter lover...
ReplyDeleteDid you use unsalted cashews?
ReplyDeleteYou are so cool! I don't suppose I've truly read anything like that
ReplyDeletebefore. So nice to find another person with some original thoughts on this subject matter.
Really.. thank you for starting this up. This site is something that's needed on the
web, someone with a bit of originality!
Yet another great recipe I found on this site, thank you guys so much for sharing your recipes!! These were moist and delicious. I definitely recommend.
ReplyDelete[…] Recipe adapted from The Sister’s Cafe. […]
ReplyDelete[…] Recipe source […]
ReplyDeleteIn England we don't generally use cups in baking, I have no idea what size to use, can anyone give me an ideal in grams please? X
ReplyDelete[…] la página de la receta: http://www.thesisterscafe.com/2012/07/peanut-butter-nutella-cookies (por favore, qué pintaza […]
ReplyDelete[…] you ever decided to start cooking and just used what you had? This is what happened when I found this recipe for Nutella Peanut Butter Cookies. I was out of a lot of things (or running low) so I decided to […]
ReplyDeleteI just pulled these from the oven. I didn't add salt because I ran out over the weekend (shame on me!) They taste alittle flat. I am thinking it's because of the lack of salt. Bringing them to the office tomorrow to share the goodness!
ReplyDeleteI just pulled these from the oven. I didn't add salt because I ran out over the weekend (shame on me!) They taste alittle flat. I am thinking it's because of the lack of salt. Bringing them to the office tomorrow to share the goodness!
ReplyDeleteThese cookies were amazing!! Thank you so much!
ReplyDeleteI just made these cookies last night-they are delicious! The only thing is mine came out very cake-like, which doesn't seem to be the case for most of the other people that have made them. The only thing I can think of is maybe it's because I used natural peanut butter?
ReplyDeleteMade these for my first cookie swap party. Very tasty, everyone loved them... But they didn't come out moist & chewy. They cooled off hard & crunchy. Did I do something wrong? Did I over batter the ingredients?
ReplyDeleteOkay.... trying this recipe with a slight twist. I'm using Wild Friends Chocolate Coconut Peanut Butter in lieu of the Nutella (substitute of convenience) and Trader Joes Peanut Butter with Chia and Flax seeds. This could be disastrous, but I'll report back!
ReplyDeleteMmmm! So far, so good! I just ate a warm one, and it was delicious! :)
ReplyDelete[…] tiny and very good so it’s easy to eat a lot of them.), Andes Mint Chocolate Cookies, and Peanut Butter Nutella Cookies. Putting Nutella in a peanut butter cookie? Um, […]
ReplyDelete[…] Recipe […]
ReplyDeleteIs the measurement for the salt correct?
ReplyDeleteWow! Finally a reason to not finish off the entire jar of Nutella with a spoon! When I make them again (like tomorrow night) I will add a bit more Nutella. We all loved the ones with more chocolate swirl.
ReplyDeleteI went with 8 minutes on a stone and let them cool on a rack. They turned out very soft...just perfect!
[…] Butter Nutella Swirl Cookies (from The Sisters Cafe) Makes about 3 […]
ReplyDeleteHi!
ReplyDeleteMy oven only bakes to a maximum of 250 degrees. What should i do? Making right now!!! :O